Oat and Barley Bread Concentrate

Storage

Storage

Cool and dry conditions

Shelf Life

Shelf Life

270 days

Type

Type

Powder

Allergens

Allergens

Wheat, Barley, Oats, Rye

Dietary

Dietary

Vegan, Vegetarian

Finished Product

Finished Product

Occasion Bread, Soft Roll, Tin Bread

Ingredients

Group
Ingredient
KG
Oat & Barley Bread Concentrate
4.000
Wholemeal/White flour
4.000
Yeast
0.320
Water
5.000
Total Group: 1
Total Weight: 13.320

Method

Oat and Barley Bread

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 5 minutes.
4. Scale at 900g.
5. Prove for approximately 50 minutes.
6. Bake at 220℃ (428℉) for 35 minutes.

Usage

50/50 ratio with flour.

Nutritional Information

Type
Value
Energy (kJ)
1471
Energy (Kcal)
348
Fat (g)
2.51
Fat (of which saturates)(g)
0.50
Carbohydrate (g)
59.05
Carbohydrate (of which sugars)(g)
6.41
Protein (g)
16.93
Fibre (g)
10.56
Salt (g)
3.03

Ingredients

Wheat Flour (Statutory Additives: Calcium Carbonate, Iron, Thiamin, Nicotinamide), Barley Flour, Malted Wheat Flakes, Oats, Wheat Gluten, Barley Flakes, Malted Wheat, Wheat Fibre, Sugar, Salt, Roasted Malted Rye, Malted Barley Flour, Dried Wheat Sourdough, Cane Molasses, Enzymes (Wheat), Flour Treatment Agent (E300)

Packaging

Code
Size
Type
Palletisation
394477
16 KG
Bag
60

Additional Information

Alternative mixing:

Conventional 20 minutes.

High speed 2 minutes.

All information and recommendations are based on tests and research believed to be reliable. No guarantee of their accuracy is made however. Since the manufacturers have no control over the conditions under which the products are transported to, stored, handled or used by purchasers all recommendations are made on the condition that the manufacturers and sellers will not be held liable for any damages resulting from their use. No representative of the manufacturers has the authority to waive or change the above provisions, but our technical staff is available to assist purchasers in adapting the fore mentioned products to their needs and circumstances. Nothing contained herein shall imply a recommendation to infringe any patents now or hereafter in existence.

Ingredients

Group
Ingredient
KG
Oat & Barley Bread Concentrate
4.000
Wholemeal/White flour
4.000
Yeast
0.320
Water
5.000
Total Group: 1
Total Weight: 13.320

Method

Oat and Barley Bread

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 5 minutes.
4. Scale at 900g.
5. Prove for approximately 50 minutes.
6. Bake at 220℃ (428℉) for 35 minutes.

Usage

50/50 ratio with flour.

Nutritional Information

Type
Value
Energy (kJ)
1471
Energy (Kcal)
348
Fat (g)
2.51
Fat (of which saturates)(g)
0.50
Carbohydrate (g)
59.05
Carbohydrate (of which sugars)(g)
6.41
Protein (g)
16.93
Fibre (g)
10.56
Salt (g)
3.03

Ingredients

Wheat Flour (Statutory Additives: Calcium Carbonate, Iron, Thiamin, Nicotinamide), Barley Flour, Malted Wheat Flakes, Oats, Wheat Gluten, Barley Flakes, Malted Wheat, Wheat Fibre, Sugar, Salt, Roasted Malted Rye, Malted Barley Flour, Dried Wheat Sourdough, Cane Molasses, Enzymes (Wheat), Flour Treatment Agent (E300)

Packaging

Code
Size
Type
Palletisation
394477
16 KG
Bag
60

Additional Information

Alternative mixing:

Conventional 20 minutes.

High speed 2 minutes.

All information and recommendations are based on tests and research believed to be reliable. No guarantee of their accuracy is made however. Since the manufacturers have no control over the conditions under which the products are transported to, stored, handled or used by purchasers all recommendations are made on the condition that the manufacturers and sellers will not be held liable for any damages resulting from their use. No representative of the manufacturers has the authority to waive or change the above provisions, but our technical staff is available to assist purchasers in adapting the fore mentioned products to their needs and circumstances. Nothing contained herein shall imply a recommendation to infringe any patents now or hereafter in existence.

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